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Rare Breed Beef Flat Iron Steak

The flat iron steak is an economic lean cut that has risen in popularity with our chef clients. The flat iron steak gets its name from the old fashioned flat iron. It’s tender and full of flavour and is best cooked rare or medium rare. It’s perfect for the BBQ and great value.

The flat iron steak is an economic lean cut that has risen in popularity with our chef clients.

The flat iron steak gets its name from the old fashioned flat iron. It’s tender and full of flavour and is best cooked rare or medium rare.

It’s perfect for the BBQ and great value.

BBQ and Grilling

£8.93£10.85

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Earn up to 11 Taste Points.

Product Description

The flat iron steak is taken from the ‘feather’ muscle in the shoulder section. Our butchers remove any gristle from the muscle, leaving a beautifully marbled lean steak.

Although the Flat iron steak is from a tender muscle if you over cook it, it will become tough. It’s best cooked rare or medium rare in the classic method (very, very hot pan or grill; both sides sealed and rested well in a warm place).

Flat Iron is a great lean cut, if you are looking for something else lean, try a bavette steak. If you prefer your steak to be well done, try a rib eye.

It’s also sometimes called a Butler’s steak or a flat tender steak.

It is at its best when cooked rare or medium.

For a 2cm/3-4 in thick steak:
Rare: 2 ½ minutes each side
Medium Rare: 3-3 ½ minutes each side
Medium: 4 minutes each side.

Leave to rest for a couple of minutes before serving. It is also great marinated and cooked on the BBQ.